The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 14, 2009
Completely awesome. Did like the rest of the reviewers and cut back on the oil/vinegar, and I only used the juice of one lime, but I also added the zest....which makes ALL the difference in this salad. Anyone who throws out a juiced lemon/lime without using the zest is complete FAIL in the kitchen! Anyway, made it the day before service as indicated for any recipe of this sort. Everyone loved it, and I got bonus points from my wife. Thanks!
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Cooking Level: Expert

Living In: Mckinleyville, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 13, 2009
Really good! Could also pass as a salsa; great served with chips. Do not use the whole amount of dressing, it is way too much. You only need half or 3/4 of the amount so start by adding a little at a time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 12, 2009
Outstanding salad - everyone enjoyed it, including my husband who told me when I was making it that he doesn't normally like bean salads. The flavors blend beautifully. I found the salad to stay fresh for over a week - which is good because you end up with a large volume of salad because of the three 15 oz. can of beans. If making this just for your family and you have a small family, it may take several days to finish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 11, 2009
I copied this recipe in 2003, and have been making it ever since. I have a Cinco de Mayo party every year and make it for about 15-20 people, who REQUEST it, they LOVE it! One tweek I make is to add a diced up jicama; it adds a really nice crunchy texture, and is what is commented on the most. This recipe is outstanding!!!!
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Deb

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 9, 2009
This is an awesome dish! I more or less followed the recipe as it was. I added lemon & lime zest & used a packet of frozen corn that I was able to stick in the microwave. Didn't put in the sugar, not by choice but because I simply forgot. The boyfriend said it was ok but not something he'd consider eating again. He's not a veggie person so I expected that from him. However, when I let my coworkers have a taste of some that I brought in, they ended up eating it all! They actually requested I bring in more. And thats another thing that I must stress, unless you're bringing this dish to a potluck or feeding a large family, scale it down. This recipe makes a LOT.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 7, 2009
I used 2 pkgs of frozen corn-it was beautiful, healthy and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 6, 2009
Followed recipe exactly and LOVED this!!!
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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 5, 2009
Wonderful flavors - the only thing I would do differently next time is cut down on the salt - just my preference.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 2, 2009
Amazing, it deserves more than 5 stars. I used a blend of frozen southwestern corn. For the dressing, I used 1/4 cup olive oil, 1/3 cup vinegar, 3 tbs. lemon juice, and just a dash of sugar. We thought it was perfect this way and will continue to make it like this.
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Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 1, 2009
This recipe is awesome. It's become my most requested side dish at summer outings!
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mnb

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 28, 2009
This is one of the best recipes I have ever found on the internet; it is a hit every time. I decreased the sugar to 1 tsp, the salt to 1 tsp, and the oil to 1/4 cup. I wish I could give it more stars.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 15, 2009
One of the best bean salads I have ever had. I have not had anything like it before. It reminds me of one of a Tex-mex infusion side dish. So Yummy, so easy!
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Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA
Living In: Heilder, Nordrhein-Westfalen, Germany

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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 13, 2009
Delicious bean salad! I did modify the recipe a bit, and I will definitely make a few more changes next time I make it. I added half a package of bowtie pasta to make it more filling and listened to the suggestions of other reviewers by halving the liquids, sugar, salt, pepper, and cumin. I will definitely only use half a chopped red onion as I feel a whole onion is way too strong for the dish. I did sub Great Northern beans for cannelini beans, but I will definitely try this with garbanzo/chickpea beans next time. I used a can of corn instead of frozen, but I may try the frozen next time. This dish definitely tastes better chilled the next day. Very good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 11, 2009
I followed others advice and reduced oil, vinegar and sugar. I didn't have red onions but had shallots so used 2 of those and only used one green pepper and had no corn as well. But it tasted great the way it was. I will make again exactly as the recipe calls (minus the extra oil, vinegar and sugar). Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 9, 2009
Excellent recipe. Next time will cut the oil & vinegar by half.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 7, 2009
I could have eaten the entire bowl my self. Awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 6, 2009
I was looking for a vegetarian recipe and tried this because of the good recommendations. I was not expecting much but this really is a fantastic dish. I did not have either red or green peppers and this is still great. I just made it and have to make myself put it away until the family comes home for dinner. Make this salad, you will not be disappointed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 4, 2009
Great recipe....I added more cilantro and had it over some salad greens for lunch. Very fast and easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Mar. 28, 2009
This recipe is perfect. I made it an a complement for tacos. WOW! Everyone loved it. Thank you
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Mar. 21, 2009
We have been making this recipe every week for a few months now and it get better every time! This is the best bean salad I have ever had.
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